100 Year Old Egg Custard
A rich and creamy custard made with century-old eggs, perfect for dessert or a special treat, balancing sweetness and comforting flavors for all occasions.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs, sugar, and oleo (margarine) together until well mixed.
- Add flour to the mixture and beat until smooth.
- Gradually add milk and mix well.
- Pour the mixture into an unbaked pie shell.
- Bake for 45 minutes or until the custard no longer shakes in the center.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of 2% or skim. If you're out of oleo, unsalted butter can be a great substitute. Ensure that you beat the eggs thoroughly to avoid any lumps in the custard. If you enjoy unique flavors, adding a splash of vanilla extract or nutmeg can enhance the dish further. This egg custard pairs beautifully with Grandma's Rum Cake for dessert.
Serving Suggestions
Serve the egg custard chilled or at room temperature, garnished with a sprinkle of cinnamon or whipped cream for added texture. It makes a delightful dessert on its own, but can also be paired with fresh fruit or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a light salad or a savory dish like Yankee Succotash.
Storage & Reheating
Store any leftover egg custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave in 30-second intervals, or you can place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid overheating to prevent curdling.
Nutrition & Diet Analysis (per serving)
Each serving of 100 Year Old Egg Custard contains roughly 341 calories, with 7g protein, 67g carbohydrates, and 5g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can use any kind of milk you prefer. Whole milk will give the custard a creamier texture, while almond or oat milk can be used for a dairy-free option. Just keep in mind that the flavor and texture may vary slightly depending on the milk used.
What should I do if my custard cracks while baking?
Cracking can occur if the custard is overbaked or if the oven temperature is too high. To prevent this, ensure your oven is properly calibrated and check the custard a few minutes before the suggested baking time. If it does crack, don't worry; it will still taste delicious!
How can I tell when the custard is done baking?
The custard is done when the center is set and no longer jiggles when gently shaken. It should have a slight firmness to it. You can also insert a knife or toothpick in the center; if it comes out clean, the custard is ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).